Melt red Candy Melts candy according to package directions. For heart topper, position largest (4 1/4 in.), second largest (3 7/8 in.) and third largest (3 1/4 in.) heart cutters on cookie pan. Use melted candy in cut decorating bag to fill cutters 1/8 in. thick. Tap to smooth. Chill until firm, about 10 to 15 minutes. Unmold and repeat to make one more of second largest and third largest hearts.
Position largest heart on parchment-covered cake board. Use knife to cut the next two size hearts in half. The topper will need four halves of the second and third largest hearts.
Use melted candy in cut decorating bag to attach two halves to the large heart at an angle. Support with crumpled paper napkin. Chill until firm, about 10 to 15 minutes. Repeat to attach two halves in the next size. This completes the front side of the topper.
Turn over topper so that large heart is facing up. Repeat attaching halves as above. Use melted candy to attach lollipop stick to back seam, leaving 3 in. extended at bottom Chill until firm, 3 to 5 minutes.
For six small cake side hearts, use melted candy in cut decorating bag and third smallest (2 1/2 in.), second smallest (1 3/4 in.), and smallest (1 1/4 in.) heart cutters to mold six hearts of each size. Tap to smooth. Chill until firm, about 10 to 15 minutes. Use melted candy in cut decorating bag to attach next size halves at an angle as above. Chill until firm, about 10 to 15 minutes. Use tip 3 and rose icing to attach hearts to cake side.
Make layered cake. Prepare batter following recipe directions. Bake and cool cake.
Prepare buttercream icing following recipe directions. Tint rose. Stack and fill for a 2-layer cake, 3 in. high. Use spatula and rose icing to ice cake smooth.
Decorate cake. Use cake dividing chart to divide cake into sixths. Use toothpick to mark center of cake at each section. Use tip 3 in cut decorating bag and rose icing to attach cake side hearts at each marking. Use tip 3 and rose icing to pipe bead bottom border. Insert heart topper into cake top.